This 30-minute bacon pasta recipe combines frozen peas and pantry staples into a quick, easy meal that feels a little elevated. It’s perfect for busy weeknights yet elegant enough for guests.
Why you’ll love it
If you’ve got frozen peas and a package of bacon, you’re already most of the way there. This recipe gives you crisp bacon and a bright, flavorful pasta without heavy cream. The sauce is simple — Parmesan and a touch of bacon fat create plenty of flavor — and the whole dish is ready in about 30 minutes.
What you’ll need
- Spaghetti – works well for light sauces, but use whatever pasta shape you have.
- Bacon – provides savory crunch and the fat that forms the sauce base.
- Onion and garlic – soften the onion and briefly cook the garlic for fragrance.
- Chicken broth – adds moisture and depth to the sauce.
- Peas – frozen peas are convenient and pair perfectly with bacon.
- Italian seasoning – a small amount of dried herbs brightens the sauce.
- Parmesan – freshly grated melts best and enriches the sauce.
- Pepper – adds a finishing peppery note; extra salt is usually unnecessary because of the bacon.
How to make bacon pasta with peas
This is a quick overview. Full ingredient amounts and detailed steps are in the recipe card below.
- Bring a salted pot of water to a boil and cook the spaghetti until al dente. Reserve a small amount of the starchy pasta water before draining.
- Cut the bacon into small pieces and cook in a skillet over medium-high heat until crispy. Transfer the cooked bacon to a plate and leave the rendered fat in the pan.
- Reduce heat to medium and sauté the chopped onion in the bacon fat until softened, about 3–4 minutes. Add minced garlic and cook briefly until fragrant.
- Pour in the chicken broth, add the frozen peas and a pinch of Italian seasoning, and simmer until the liquid reduces by about half.
- Turn off the heat and stir in freshly grated Parmesan, a splash of reserved pasta water, the cooked bacon, and the drained pasta. Toss until the cheese melts and the sauce coats the noodles. Finish with freshly ground pepper and serve immediately.
Tips for success
- Grate Parmesan from a wedge when possible — it melts and tastes better than pre-grated versions.
- Regular pork bacon works best because the fat helps form the sauce. If you use leaner bacon or turkey bacon, add a splash of olive oil or a little butter to prevent dryness.
- If you have fresh peas, they’re lovely here, but frozen peas are a convenient, reliable choice year-round.
What to serve with pea and bacon pasta
- Crusty French bread, cheesy garlic bread, or a soft dinner roll make great accompaniments.
- For a lighter option, serve with a simple mixed green salad tossed in a vinaigrette or an easy Italian dressing.
Leftovers and storage
- Store leftovers in a covered container in the refrigerator for a few days. This dish is best eaten within a short time of cooking.
- Reheat gently in a saucepan over low heat and add a splash of chicken broth if the pasta seems dry.
- Freezing is not recommended, as the texture and sauce won’t hold up as well.
More tasty pasta recipes
- Bacon and Leek Pasta
- Prosciutto Pasta
- Brie Pasta with Pancetta
- Creamy Bacon and Mushroom Pasta
- One Pot Ham and Pea Pasta
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Bacon and Pea Pasta
This 30-minute bacon pasta recipe uses frozen peas and other pantry items for a quick, convenient, and totally easy meal that feels elevated. It’s ideal for both weeknights and company.
Prep: 10
Cook: 20
Total: 30
Servings: 4
Ingredients
- 8 ounces uncooked spaghetti
- 6 strips bacon cut into small pieces
- 1/2 medium onion chopped
- 1 clove garlic minced
- 1/2 cup chicken broth
- 1 cup frozen peas
- 1/4 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- Pepper to taste
Instructions
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Boil a salted pot of water and cook the pasta al dente according to package directions.
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Cut the bacon into small pieces and cook in a skillet over medium-high heat until crispy. Transfer the bacon to a paper towel–lined plate and leave the bacon fat in the pan.
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Reduce heat to medium and cook the chopped onion for 3–4 minutes until softened, then add the garlic and cook 30 seconds more.
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Add the chicken broth, frozen peas, and Italian seasoning. Simmer until the liquid is reduced by about half.
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Before draining the pasta, reserve 1/4 cup of the hot pasta water. Add that reserved water, the Parmesan, and the cooked bacon to the skillet. Turn off the heat, add the drained pasta, and toss until the cheese melts and the sauce thickens to coat the noodles. Serve immediately.
Notes
- This recipe serves 2–4 depending on appetite and portion size.
- Nutritional information is an estimate provided for convenience and may vary with ingredients used.
Nutrition
Calories: 440kcal, Carbohydrates: 50g, Protein: 19g, Fat: 18g
Nutrition information is automatically calculated and should be used as an approximation.
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